Puget Sound Style Cioppino Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 medium-size onions, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Chicken broth | 4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1/2 teaspoon each dry thyme leaves and dry rosemary | ||
| Salmon fillets | 2 Pound, skinned | |
| 12 clams in shell, suitable for steaming, scrubbed | ||
| 1 or 2 live or cooked large Dungeness crabs (about 2 lbs. each), cleaned and cracked | ||
Directions
In a 6- to 8-quart pan, melt butter over medium heat.
Add onions, garlic, and parsley; cook, stirring often, until onions are soft.
Add broth, water, wine, bay leaf, thyme, and rosemary.
Cover and simmer for about 15 minutes.
Rinse salmon, pat dry, and cut into chunks.
Add salmon, clams, and crab to broth.
Cover and simmer gently until clams pop open and salmon flakes readily when prodded with a fork, 10 to 15 minutes Ladle broth and some of each seafood into large soup bowls.
Add onions, garlic, and parsley; cook, stirring often, until onions are soft.
Add broth, water, wine, bay leaf, thyme, and rosemary.
Cover and simmer for about 15 minutes.
Rinse salmon, pat dry, and cut into chunks.
Add salmon, clams, and crab to broth.
Cover and simmer gently until clams pop open and salmon flakes readily when prodded with a fork, 10 to 15 minutes Ladle broth and some of each seafood into large soup bowls.
Chef
